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Chicken Biryani

Ingredients for marination
  • 1.Chicken - 400g
  • 2.Ginger Garlic Paste - 2 tbsp
  • 3.Cumin Powder - 1 tbsp
  • 4.Garam Masala Powder - 1 tbsp
  • 5.Turmeric Powder - 1 tbsp
  • 6.Red Chili Powder - 1 tbsp
  • 7.Coriander Leaves - 1/2 cup chopped
  • 8.Mint Leaves - 1/2 cup chopped
  • 9.Green Chili - 3 chopped
  • 10.Salt - 11/2 tbsp
  • 11.Bay Leaf - 1
  • 12.Pepper Corns - 6/7
  • 13.Green Cardamon - 5
  • 14.Black Cardamom - 1
  • 15.Cloves - 6/7
  • 16.Cinnamon - 1 inch
  • 17.Nutmeg (Jaiphal) - 1/2
  • 18.Mace (Javitri) - 1/2 of a flower
  • 19.Star Anise - 1
  • 20.Curd - 1 cup
  • 21.Lemon Juice - 2 tbsp

Make a fine powder of the spices from 11 to 19. Take chicken in a bowl and add all the spices to it and mix well. Then add curd and mix properly so that the spices are evenly coated. Cover the bowl with a clear wrap and put inside refirgerator for 3 to 4 hrs.

For preparing the rice
  • 22.Long Grained Basmati Rice - 11/2 cup
  • 23.Salt - 1 tbsp
  • 24.Vegetable Oil - 1 tbsp
  • 25.Bay Leaf - 1
  • 26.Pepper Corns - 6/7
  • 27.Green Cardamon - 5
  • 28.Black Cardamom - 1
  • 29.Cloves - 6/7
  • 30.Cinnamon - 1 inch
  • 31.Nutmeg (Jaiphal) - 1/2
  • 32.Mace (Javitri) - 1/2 of a flower
  • 33.Star Anise - 1

In a dip buttom pan take water (usually 3 times of the rice). Take the whole spices from 25 - 33 and put inside a small cloth and tie it. Add this potli of spices to the water. Add salt and the vegetable oil to it. Once the water reach boiling point, add rice. Keep a watch, the rice should not be over cooked or fully cooked. Once rice is 70% done, close the stove and take out the rice and keep it aside.

For fried onion
  • 34.Onion - 1 big long sliced
  • 35.Vegetable Oil - 3 tbsp

Heat oil in a pan and add the onion to it. When the onions are fried (brown), take them out of the pan and keep it aside.

For Colour
  • 36.Saffron - 1 pinch
  • 37.Milk - 1/2 cup warm

Add saffron to the warm milk and keep it aside. The milk will slowly get the colour from saffron. If you don't have saffron, you can use turmeric powder.

For preparing the chicken
  • 38.Onion - 1 big Chopped
  • 39.Potato - 2 (Boiled and cut into 2 pieces
  • 40.Tomato - 1 chopped
  • 41.Turmeric Powder - 1 tbsp
  • 42.Coriander Powder - 1 tbsp
  • 43.Cumin Powder - 1/2 tbsp
  • 44.Red Chilli Powder - 1 tbsp
  • 45.Garam Masala Powder - 1 tbsp
  • 46.Salt - 1 tbsp
  • 47.Oil - 1 tbsp

Heat the residue oil left from the frying the onion, add 1 tbsp oil to it.Add chopped onion and fry till golden brown. Then add chopped tomato and fry. Once the tomatoes are fried, add all the spices (41 to 45). When the mixture is cooked (oil will be separated) add the marinated chicken. Also add the potato. Add salt and a little water. Cook till the chicken is done properly. Don't have too much of gravy neither have very less gravy. Then in a pressure cooker lay a portion of chicken and potato. Then on top of it add a layer of rice. Add fried onions and half of the saffron milk on top of the rice. On top of it add the rest of the chicken and then the rice, fried onion and the saffron milk. Then add 1 tbsp of ghee (clarified butter). Put the cover of the pressure cooker and also the whistle. Put the cooker on a low flame for 5 - 7 mins. Switch off the flame and leave the cooker for another 5 mins. The Biryani is done. Serve it with raita.


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